Mini Rudolph Veggie Burgers



Mini Rudolph Veggie Burgers

Rudolf the veggie reindeer…had a big tomato nose! Busy little hands will love to help make and build these fun Mini Rudolph Veggie Burgers. But don’t expect Rudolf, Dasher, Dancer or Prancer to hang around the party table for long. These festive meat-free pleasers will be a hit with every guest – big and small!

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1 large potato (roughly 300g)
200g courgette, grated
150g carrot, peeled and grated
100g mushrooms, diced
1 leek, chopped
150g white breadcrumbs
2 tsp fresh thyme, chopped
2 tsp soy sauce
1 tbsp tomato ketchup
50g Parmesan cheese, grated
1 tsp sunflower oil

2 tbsp sunflower oil, for frying
Mini burger buns
Cake décor edible eyes
Cherry tomatoes
Cocktail sticks or thin straws


  1. Prick the potato and cook in the microwave for 10 minutes until soft. Leave to cool, then scoop out the potato flesh into a bowl.
  2. Put the grated courgette and carrot into clean tea towel. Squeeze out the liquid. Add to the bowl.
  3. Cook the leek and mushrooms in a saucepan with 1 tsp of oil for 5 minutes until soft and any liquid from the vegetables has been evaporated. Cool and add to the mixture.
  4. Add 100g of breadcrumbs, thyme, soy sauce, tomato ketchup, Parmesan cheese. Season lightly and mix well.
  5. Shape the mixture into 15 mini burgers, each around 6cm in diameter, and coat in the remaining breadcrumbs and chill in the fridge for 10 minutes.
  6. Heat a frying pan with 2 tbsp of oil. Fry the burgers on both sides for about 8 to 10 minutes until golden and cooked through. Allow them to cool slightly before assembling your mini Rudolphs.
  7. Spread a little mayonnaise onto the base of each burger bun, then add the lettuce, veggie burger and top of the bun. Add the edible eyes using a little mayonnaise.  Attach the tomato nose using a cocktail stick or thin straw and insert the pretzel antlers.
  8. Remember to remove cocktail sticks before serving to children.

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